Method:Soak tamarind in warm water. Extract 2.5 cups of tamarind water.To tamarind water, add tomato, salt, hing and rasam powder and boil it for 10 minutes.Add the ground powder and continue boiling for 8-10 minutes.Add cooked thur dal and 1.5 cups of water. Let it boil for 5 minutes.Turn off the heat. Do the seasoning and garnish with coriander leaves.Mix with rice and ghee and serve with any curry/pappad.

Hi mahi ! grinding tur daal and chana daal for pudi are not neccessary for this, they are added just to give a thick consistency. Instead you can add extra tur daal itself.Even i add coconut at times as it gives a different taste!

Today early in the morning, i saw ur rasam and decided to have it for lunch.I really loved the flavor of this rasam.It was quite different than the regular ones I make.I added the entire ground powder(as it was not mentioned how many tsp to use) and it tasted abit spicy for me.so went adding 1-1/2 cup of extra water.But the final product was sooo yummy...

Hi Mahimaa, nice and spicy rasam. I just wanted to make a note on this that a few cloves(lavangam) are added along with the ingredients to be ground and hence the speciality of this rasam called as Mysore Rasam.